| | Itty-bitty Christmas wreaths
Itty-bitty Christmas wreaths
Itty-bitty Christmas wreaths 4.3-5 9
  • Calories: 728 kj
  • Fat: 10.5g
  • Carbohydrates: 20.1g

How to Make:

  1. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Sift over flour and cornflour. Shape into a disc. Wrap in plastic wrap. Refrigerate for 10 minutes.
  2. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Roll dough between 2 sheets of baking paper until 1cm thick. Using a 5cm round fluted cutter, cut 24 rounds from dough, re-rolling and cutting dough scraps. Place on prepared baking trays, 2cm apart. Using a 2.5cm round fluted cutter, cut 1 small round from the centre of larger rounds to form wreaths. Bake, 1 tray at a time, for 12 to 15 minutes or until pale golden. Cool on trays.
  3. Make Buttercream frosting: Using an electric mixer, beat butter until light and fluffy. Gradually add icing sugar mixture and milk, beating until well combined. Tint green with food colouring.
  4. Spoon frosting into a piping bag fitted with a 5mm fluted nozzle. Using the picture as a guide, pipe small stars onto each shortbread wreath to cover. Top the centre of each star with a cachous. Sprinkle with green and red crystals. Cut each sour strap lengthways into 12 x 2mm strips. Shape each strip into a bow and pinch centre firmly to secure. Place bows on wreaths. Serve.
Time for preparing:
30 min.
Servings:
24

Ingredients:

  • 125g butter, softened
  • 1/2 teaspoon vanilla bean paste
  • 1/4 cup icing sugar mixture
  • 3/4 cup plain flour
  • 1/4 cup cornflour
  • 2 tablespoons silver cachous
  • 2 teaspoons green crystal sprinkles
  • 2 teaspoons red crystal sprinkles
  • 2 strawberry sour straps
  • Buttercream frosting
  • 125g butter, softened
  • 1 1/2 cups icing sugar mixture
  • 1 tablespoon milk
  • Green gel food colouring
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